vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Bread
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
587Calories
19 gProtein
101 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein19 g
Carbohydrates101 g
Fiber5.4 g
Sugars7.4 g
Total Fat22 g
Saturated Fat4.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol232 mg
Sodium1827 mg
Potassium421 mg
Calcium334 mg
Iron20 mg
Magnesium58 mg
Phosphorus329 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)7.7 mg
Folate238 mcg
Choline181 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 54. The excerpt below is the record exactly as published.
EGG BREAD — One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk
Cook this with the app: pantry check, scaling, and the assistant.